Adorable Thanksgiving Salad with Butternut Squash “Turkey”

Two Healthy Kitchens Get Recipe

This “Tom Turkey” Thanksgiving Salad with Butternut Squash is adorable, delicious, and surprisingly easy!

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• squash • oil • salt • pepper • lettuce • pecans • cranberries • cheese

[{"selector":"#anim-d543ce43-fc7b-4ca6-b81c-c8876295c275","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-307fc59d-266d-426d-bfd7-ac1bda191313","keyframes":{"transform":["translate3d(-54.71701%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make This!

1.

Preheat oven to 475°F. Line a large baking sheet with parchment paper. Carefully slice the squash in half vertically, from stem to bottom. Scoop out and discard the seeds. Get Recipe

Peel only one of the halves and dice it into 1/2" cubes to equal about 2 1/2 - 3 cups (the exact amount will depend on the size of your squash).

3.

Toss the cubed butternut squash with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Make sure that the cubes are evenly coated with oil, and that the seasonings are distributed. Get Recipe

Tip

If any of the body parts aren’t staying in place, just use a tiny dab of extra goat cheese to affix them in place. (Delicious, edible glue!) Get Recipe

Swipe up for full recipe!

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